Prepare the Ingredients: Start by chopping half a head of cabbage (about 300-400 grams) into small pieces. If you're using fresh tomatoes, chop 2 large tomatoes. Mince 2 cloves of garlic and 1 medium-sized onion, then set everything aside for easy access while cooking.

Cook the Ground Beef: Heat a large pan over medium heat. Add a little olive oil (or use a non-stick spray if you want to reduce fat content). Once the pan is hot, add 500 grams of lean ground beef. Use a spoon to break up the meat as it cooks. Brown it for 5-7 minutes, or until it's fully cooked and no longer pink. Discard any excess fat if necessary.

Sauté the Vegetables: In the same pan, add 1 chopped onion and 2 minced garlic cloves. Sauté them for 2-3 minutes until fragrant. Add the chopped cabbage and cook it until it becomes tender, about 5-7 minutes. Stir regularly to prevent burning and ensure even cooking.

Combine All Ingredients: Once the cabbage is tender, add the cooked ground beef back into the pan. Mix everything together, then add the chopped tomatoes (2 tomatoes or 1 can of 400-gram canned tomatoes) and the spices (1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of dried thyme, 1/2 teaspoon of rosemary). Let everything simmer together for an additional 5 minutes, allowing the flavors to meld.